Ingredients
1 medium cauliflower, cleaned and divided into florets
200 ml plain (unflavoured), unsweetened, GMO-free vegetable cream (I used almond cream)
3-4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
1 teaspoon powdered turmeric
grated nutmeg, to taste
1 tablespoon poppy seeds
Directions
Preheat oven to 170° C. Blanch the cauliflower florets by placing them in boiling water (lightly salted with some whole sea salt) for 2-3 minutes. Drain, rinse immediately with cold water, drain again and place the florets in a oven safe casserole. In a bowl, whisk together the almond cream, oil, salt, turmeric, nutmeg and poppy seeds and pour the mixture over the cauliflower. Sprinkle with some more nutmeg, if desidered, bake for 25-30 minutes, then remove from the oven and serve warm.
Posted in: autumn, baking, gluten-free, lunch-box, savoury, spring, vegetables, winter
VERSIONE ITALIANA
{ 5 comments… read them below or add one }
That sounds delicious! I have a container of MimicCreme in my pantry that really needs usin’!
What a gorgeous, brightly coloured dish this is. Love the poppy seed addition. Now I’ve never seen vegetable “cream” here in Australia, so am intrigued by that ingredient. And almond cream sounds particularly good. But I’m thinking some sour cream would work in the absence of those two?
I bet using coconut creme would make this curry like!
Where do you buy almond cream? I bought some almond milk, but it wasn’t the real stuff (too much sugar in it). Do I need to go to a health food/natural foods’ store?
I need to find one here…:-)
Btw, Lovely recipe!
Oh wow, that looks so good! Creamy cauliflower sounds like the best idea ever!